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Delicate Culinary Delights with Edible Chrysanthemums!
Ronny Marzin from Landglück in Nesselried will be cooking with edible chrysanthemums on the E-Werk stage at the market square. Markus Knoll from Schwarzwald Radio will be hosting the event. Delicious tastings round out the program.
Dates:
Send your recipe idea by email to marketing@funkhaus-ortenau.de —a short list of ingredients, a brief description of how to prepare it—and, if you’d like, a photo to go with it. With a little luck, you’ll get to join Ronny Marzin and host Markus Knoll from Schwarzwald Radio on stage to present your creation!
Did you know that some chrysanthemums are edible?
In Germany, the use of edible chrysanthemums is not very well known—but in Asian cuisine, this flavorful herb is widely used. The young leaves, buds, and flowers are used raw in salads or as a vegetable. With its nutty flavor, the edible chrysanthemum is reminiscent of arugula. The yellow flowers make excellent edible garnishes.
Be inspired by creative recipes featuring edible chrysanthemums from top chefs in the region. Fresh autumn ingredients are imaginatively combined with edible chrysanthemums in a wide variety of ways.
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Edible chrysanthemums are seasonal. Chrysanthemum ingredients are available from the following companies:
Many thanks to badenova for sponsoring the cooking videos.